Cauliflower Chowder

What’s better on a chilly winter night than a big bowl of hot cauliflower chowder?
You’re right, nothing.

I am soup obsessed. I have been my entire life.
So, I’m sharing my most FAV healthy winter meal with you.

Cauliflower Chowder



  • 4 slices bacon, diced {I use fully cooked microwaveable bacon}
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk {I use super low cal unsweetened almond milk and it works great}
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • 2 tsp dried parsley
  • Salt & pepper, to taste


  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate & set aside {BUT I just microwave the bacon while the soup is simmering, dice it up and toss it in}.
  • Add the olive oil in a large stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in flour gradually until combined. Gradually stir in chicken broth and milk and cook, stirring constantly, until slightly thickened, about 3-4 minutes.
  • Bring to a boil then reduce heat and simmer until cauliflower are tender {about 12-15 minutes}. Stir in the bacon; season with parsley + salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  • Sprinkle with some parsley & serve immediately.

This soup is GUARANTEED to warm your bellies on a cozy winters night.

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xxoo Drea Marie

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